Forktionary

Fragrant Chicken Curry Recipe

Discover the aromatic bliss of this easy-to-make Fragrant Chicken Curry! Inspired by a classic recipe, this dish boasts tender chicken simmered in a rich and creamy coconut milk sauce infused with warming spices. Perfect for a weeknight dinner or a special occasion, this recipe is sure to become a family favorite. Get ready to tantalize your taste buds!

Prep Time 15 mins
Cook Time 45 mins
Calories 329.3 kcal
Protein 59g
Rating 4.5 (2 Reviews)
Fragrant Chicken Curry 91

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fragrant Chicken Curry

  • Not used in recipe
  • Not used in recipe
  • Not used in recipe
  • Not used in recipe
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • Not used in recipe (recipe uses boneless, skinless chicken breasts)
  • Not used in recipe (recipe uses full-fat coconut milk)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • Cooked basmati rice, for serving
  • 1/4 cup fresh cilantro, chopped (plus more for garnish)
  • Chutney, for serving

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How to Make Fragrant Chicken Curry

  1. In a small bowl, mix together 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
  2. Heat 2 tablespoons of vegetable oil in a Dutch oven or large pot over medium-high heat.
  3. Add 1 large onion, chopped, and sauté until golden brown, about 8-10 minutes.
  4. Add 2 cloves garlic, minced.
  5. Sauté for about 30 seconds until fragrant.
  6. Add the spice mixture from step 1.
  7. Toast the spices for 30 seconds to 1 minute until fragrant.
  8. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces.
  9. Stir until the chicken is completely coated with the spices.
  10. Add 1 (13.5 ounce) can full-fat coconut milk, 1 (14.5 ounce) can diced tomatoes, undrained, and 1 cup chicken broth.
  11. Bring the mixture to a simmer.
  12. Reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  13. Remove from heat, stir in 1/4 cup chopped fresh cilantro.
  14. Serve hot over rice. Garnish with extra cilantro and serve with chutney on the side.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

15g

Fat

22g

Carbs

3g

Recipe Tags (Choose a tag and find related recipes!)

Curries 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry Asian Indian Easy Chicken Meat Whole Chicken